An Orangey Orange Cake for Mothers Day!

My favourite kind of cake is the just-right amount of moist, English style tea cake. No frosting please.
My favourite flavour in cakes and bakes is citrus. Love the tang that goes right along with the sweetness, makes it pop really!
I had been pining for such a slice forever. Experimented a fair bit, but the resultant bakes didn’t hit the right notes. Till I found this recipe on Suma Rowjee’s wonderful blog Cakes and More.What a simple recipe! And flawless!!
Even a nervous baker like me got it right the very first time. It simply is, mix wet, mix dry, mix wet and dry and bake. This recipe of yours made my day Suma! Cannot thank you enough 😀

I drizzled it with orange syrup and topped it with candied orange peel. Coz there’s no such thing as too much orange 😉
Ah! An Orangey Orange Cake ❤
Makes one 8-inch round cake

Preheat oven to 180C.
Grease and line an 8-inch round cake panSift together the dry ingredients- flour, sugar, baking powder, baking soda and salt.Whisk together the wet ingredients- yogurt, oil, orange zest and juice, egg, and vanilla in another bowl.

Fold in the wet mixture into the flour mixture and mix.Pour into the prepared pan.Bake for 30-35 minutes. Check for doneness with a toothpick after 30 minutes.Cool in pan for about 5 minutes and then remove to a wire rack and cool completely.
Make holes all over the cake with a thin wooden skewer and pour the syrup. Spread it all over the surface and sides with a brush
Top generously with candied orange peel and serve.

Peel two oranges and scrape off the pith (the white part on the inside) as much as you can; else the candied peel gets bitter.
Cut the peel into thin long strips.
Boil 2 cups of water. Drop in the peel and boil for 5-6 minutes. Drain.
Boil ¾ cup of sugar with a cup of water and add in the sliced peel. Keep boiling till the peel is cooked. When done the peel starts looking shiny and translucent.
Drain the syrup and use the candied peel to top the cake.
I had about ¼ cup of syrup left. I suggest the best way to use it is, to make orange syrup to drizzle the cake.

For the orange syrupThe ¼ cup of leftover syrup needed half a cup of fresh orange juice to balance the sweetness.
The orange syrup can be stored in the refrigerator in an air tight container for up to ten days. It tends to thicken, so dilute a little and warm up before using.

If you need a recipe only for the syrupBoil together equal amount of fresh orange juice and sugar for about 4-5 minutes. Say about half a cup of each. Add a few drops of lemon juice. Cool and use it to drizzle over the cake.

A real beauty, this one! I am partial to frostless cakes too. Do you have an eggless version for this orange wonder? P.S. I have been meaning to write to you: I baked your a la Rajputana Sheraton chocolate ganache cake (eggless version) and it has become my dish to go for all veggie birthday celebrations here in Edmonton. The fifth cake is due on a very special celebration this wednesday and am looking forward to baking it!

When you say vegetable oil do you mean the refined variety? Please pardon my ignorance. You always mention you have a small OTG. Do you mind to share the size and brand. Planning to buy one but confused as in which size will suffice. As of now I bake in convection mode.

Hey Garima.. i did try you cake today …and as usual i tried it in my Stove topped method( No Oven Still) .. The flavour of the cake was amazing .. the cake did rise … turned dark brown at the bottom …didnt color on the top (which was expected) … and also Flattened out a little. The last part made me sad. …. But my taste buds are still happy ..this was my very first baking style cake.. need to tweet it it a little i guess!!! Anyways thanks a lot dear 🙂